Caldo de Frijol con Salsa Macha y Queso Fresco (Brothy Beans with Chilli Crunch)
A simple bowl of brothy pinto beans with a spoonful of fiery chilli crunch, crumbled cheese and creamy avocado on top.
Made with Salsa macha and Tostadas and totopos (tortilla chips) and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tip your ready made pot beans with their broth (see the base recipe) into a large pan and add the stock.
- 2
Bring to a gentle simmer and cook for 10 minutes, until the broth is hot and the flavours have mingled.
10 min - 3
Mash a ladleful of the beans against the side of the pan and stir in to thicken the broth slightly. Taste and add salt if needed.
- 4
Ladle the beans and broth into bowls.
- 5
Top each bowl with a spoonful of your ready made salsa macha (see the base recipe), the spring onions, avocado, feta and coriander.
- 6
Break the tostadas (see the base recipe) over the top or serve alongside for scooping, with lime wedges.
Tips
- Salsa macha is rich and spicy. Start with a teaspoon and add more to taste.
- Stir the salsa macha through at the table so the oil and chillies flavour the broth.
- Add more stock if the beans have soaked up the broth during storage.
Storing and freezing
Cool the soup within 2 hours and keep in the fridge for up to 4 days. Freeze for up to 3 months without the toppings. Reheat until steaming hot all the way through.
Questions
What is the difference between caldo de frijol and frijoles de la olla?
Frijoles de la olla are the pot beans themselves. Caldo de frijol is the same beans served in plenty of their broth as a soup, usually with a stronger garnish.
Is this very spicy?
It has a gentle warmth that depends on how much salsa macha you add. Start with a teaspoon, taste, then add more if you like heat.
Can I make it vegan?
Yes. Leave out the feta, and add extra avocado and a squeeze of lime. The beans, salsa macha and tostadas are plant based.
More made with salsa macha
Quesadillas de Quesillo con Salsa Macha (Oaxaca Cheese Quesadillas)
GFEFNFTacos de Champiñones al Ajillo con Salsa Macha (Garlic Mushroom Tacos)
DFEFNFTostadas de Ceviche de Pescado con Salsa Macha (Fish Ceviche Tostadas)
GFDFEFPollo Asado con Papas y Salsa Macha (Roast Chicken and Potatoes with Chilli Crunch)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.